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Forever salmon and prawn paella

Make a difference by looking for the MSC blue fish tick label when shopping for seafood.
Look for the MSC blue fish tick label
Prep time
20 mins
Cooking Time
20 mins
Serves
4

Ingredients

Stage 1

  • 30ml extra virgin olive oil
  • 30g brown onion, finely chopped
  • 1 small clove of garlic, crushed
  • 3-4 stalks of fresh thyme
  • 150g Arborio rice
  • 70ml dry white wine
  • 1lt fish stock

Stage 2

  • 30g red capsicum, diced
  • 30g yellow capsicum, diced
  • 12 red cherry tomatoes, cut in half
  • ½ tbsp smoked paprika
  • 1/3 tsp cayenne pepper
  • ¼ tbsp turmeric

Stage 3

  • 6-8 MSC certified whole prawns, peeled, keeping head and tail attached
  • 130g Tassal ASC certified salmon fillets, diced large
  • 50g edamame beans

Garnish

  • 15g curly parsley, finely chopped
  • 10ml lemon juice
  • 3g dill, finely chopped
  • Salt and pepper to taste
Look for the blue and green labels on your seafood to ensure we have a future full of fish. Find out more about the difference between farmed and wild seafood.

For seafood forever look for the MSC and ASC labels

Method

Easy seafood paella recipe with salmon, prawns, and edamame – simmered in rich fish stock and white wine for the perfect one-pan dish.

Stage 1

  • Start by putting a paella pan onto medium heat
  • Add olive oil, onion, garlic and stalks of thyme to pan until they gain a light colouring
  • Remove the thyme stalks, then add rice and stir for 2-3 minutes before adding the
    white wine
  • Let wine simmer and evaporate completely before adding 500ml of fish stock
  • Let this simmer until reduced.

Stage 2

  • Add an additional 300ml of fish stock, and all second stage ingredients
  • Stir through while adding and then let simmer until fish stock is reduced. can be added to the pan.

Stage 3

  • Finally, add remaining fish stock, prawns, diced salmon and edamame beans
  • Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.

Garnish

  • Finish off by garnishing with parsley, dill and lemon juice
  • Add salt and pepper to taste, then serve.

Recipe by Markella Koutalidi – Executive Chef, Mures Tasmania

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Sustainable Seafood Guide

Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery. Find out where to buy, what to look for and the questions to ask.

Sustainable Seafood Guide